(4-6 portions, 30 minutes)

  • 50 ml butter
  • 80 ml cake flour
  • 500 ml milk
  • 3 ml nutmeg, finely grated
  • 200 g cheddar, grated
  • 1 x 340 g can kernel corn
  • salt and freshly ground black pepper
  • 5 eggs, separated
  • salad leaves of your choice

Heat oven to 180°C. Melt butter in a medium-size saucepan. Add flour and stir with a wire whisk until mixed. Add the milk and whisk well until there are no lumps. Keep whisking over heat until the sauce starts to thicken. While it cooks, whisk for about 5 minutes or until the sauce is glossy and cooked. Remove from heat. Stir in nutmeg and cheese until melted. Add kernel corn and season well. Let it cool. Stir in the egg yolks. Using an electric whisk, whisk the egg whites to soft peak stage. Fold into white sauce.  Put in ovenproof dish with high sides and a volume of about 600 ml. Bake 25-30 minutes or until golden brown and cooked. Serve warm with salad.